The benefits of eating game

The importance placed on provenance, sustainability and health implications of our food has meant that wild British meat has seen a rise in popularity with diners. We’re lucky as Scotland is home to an abundance of game, some of which is considered the best in the world, yet some still wrongly assume that game meat is tough, strong tasting or unpleasant. However, the popularity of game meats being served in top hotels and restaurants is slowly dispelling these myths.

What meats are classed as game?

Pheasant

Partridge

Grouse

Rabbit

Pigeon

Hare

Wild duck

Wild Geese

Snipe

Woodcock

Squirrel

Venison - Red, Sika, Fallow, Roe, Chinese Water Deer and
Muntjac

So what are the benefits of eating game
meat?

It's one of the healthiest meats available as it's very low in
fat and cholesterol and one of the healthiest sources of good fat
in Omega-3. Game is very high in iron and contains higher levels of
many beneficial nutrients including vitamin E, beta carotene, zinc,
vitamin B(6) and selenium.

It's wild and natural - therefore hormone and additive free
thanks to the animals having a natural diet from roaming free in
forests, farm land and moorlands.

It's easy to cook - as it's a lean meat it doesn't require a
lot of cooking, meaning you can enjoy it as a tasty, quick
dinner.

It's good for your carbon footprint - game meat is often
locally sourced so there are relatively few miles from field to
fork.

It's a delicious alternative to your typical meat dishes such
as beef and chicken. Venison and pheasant can replace beef and
chicken respectively, and pigeon and grouse are stronger tasting
meats when you're looking for something different.

If you're totally new to cooking game or just need a helping
hand with some new ideas, our Game Day is the
perfect class for you. Our chefs will demonstrate how to prepare
different types of game, the best way to cook the meat and you will
also learn what food compliments the game.